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Rhubarb Streusel Bread

1 cup sugar
½ cup butter, softened
1/3 cup orange juice
2 eggs
2 cups flour
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1½ cups fresh rhubarb, diced (about 4 stalks)

 Streusel:
2 tbsp. butter
2 tbsp. brown sugar, firmly packed
1 tbsp. flour
1 tbsp. butter, melted
1½ tsp. cinnamon

Grease and flour 8 x 4-inch loaf pan. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Reduce speed to low; add orange juice and eggs. Beat just until mixed. (Mixture will look slightly curdled.) Add dry ingredients by hand, stirring just until moistened. Gently stir in rhubarb. (Batter will be thick.)

Reserve 1½ cups batter and spread remaining batter into pan. Mix streusel ingredients in small bowl until mixture resembles small crumbs. Sprinkle half of streusel over batter in pan; gently press into batter. Carefully spread reserved batter on top, and then sprinkle with remaining streusel. Press streusel into batter. Bake for 65 to 70 minutes, or until toothpick comes out clean. Cool 10 minutes; remove from pan.

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